• On February 24, much of the state loosened some restrictions on businesses, adjusting the framework of health orders based on counties’ risk levels. Restaurants may provide indoor dining after completing the state’s certification program and must take the required precautions to monitor the spread. Restaurants may operate at 75% capacity for dine-in and carry-out services, while bar and counter seating are prohibited. Bars may offer service at 33% indoor capacity or 75% capacity, depending on guidelines set in place through their county.
  • On December 2 a “Red to Green” system took effect. This allows many New Mexico counties with lower test positivity to operate under fewer restrictions. The color-coded framework allows for individual counties to determine their operating capacity. In high-risk red counties, indoor dining is not permitted while outdoor is permitted at 25% capacity and food establishments that serve alcohol must close at 9 pm. In yellow counties, restaurants may operate at 25% indoors and 75% outdoors and, if they serve alcohol, must close at 10 pm. In green counties, restaurants may operate at 50% indoors and 75% capacity outdoors. The state also added a new “turquoise” level which will indicate the lowest level of restrictions on business activity on February 24.
  • As of November 9, restrictions began to tighten in New Mexico. The Governor anticipates an extension of the current restrictions; restaurants will continue to operate at 25 percent capacity and keep an updated log of recent customers for contract tracing purposes. Additionally, all establishments that sell alcohol must close by 10 pm.